Step-by-Step Guide to Cook Yummy Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour Recipe. The Ham Sui Gok are deep fried on a medium heat to develop a bronze coating then fried on high for that beautiful golden crust. Using a variety of fresh ingredients and spices When mixed together, knead it into the glutinous rice flour until it forms a larger dough then work in the oil until incorporated.

You can have Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour using 20 ingredients and 12 steps. Here is how you cook that.

Ingredients of Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

1. Prepare of Gyoza Filling:.
2. You need 125 grams of Frozen peeled shrimp (use them frozen).
3. Take 50 grams of Thinely sliced pork.
4. It’s 1/2 of Cooked and chopped bamboo shoots.
5. You need 1 1/2 of Shiitake (medium sized).
6. Make ready 1 tbsp of Sake.
7. You need 1 tbsp of Soy sauce.
8. Take 1/2 tbsp of Oyster sauce.
9. Prepare 1 dash of Salt.
10. Prepare 1 dash of Umami seasoning.
11. Prepare 1 dash of Vegetable oil (for frying).
12. Take of For the dough:.
13. You need 30 grams of Katakuriko.
14. You need 50 ml of Boiling water.
15. Prepare 150 grams of Mochiko.
16. You need 60 grams of Sugar (granulated).
17. You need 100 ml of Water.
18. Take 35 grams of Lard.
19. Prepare of Addition to the oil for deep frying.
20. You need 1 dash of Sesame oil.

Ham Sui Gok is a type of deep fried dimsum made with savoury minced pork coated with a semi sweet glutinous rice flour dough.The mixture of textures and flavours it's a carnival in your mouth.Ham Sui Gok or Haam Seui Gok (鹹水角; xiánshuǐ jiǎo; hàahm séui gok) is what this is called and I order.Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour.

Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour instructions

1. Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool. Use only a small amount of oil when stir-frying..
2. Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk. There will be some flour left unmixed but you don't have to worry about it..
3. When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out..
4. Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water..
5. Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness..
6. Combine the katakuriko dough to the mochiko dough and knead well..
7. When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed..
8. Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza..
9. The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time..
10. To add flavor, add the sesame oil to the frying oil and heat it up to 160℃. Slowly deep fry on both sides until they are golden brown..
11. The mochiko dough will expand and may tear but it will close and the slit will disappear..
12. Remove once they are golden brown and place them on a rack to drain off the oil. Transfer to a serving dish and it's done!.

Slowly pour in water with one hand and gently mix it using the other hand to form a.Here you go my Foodie Frriends, as promised - Ham Sui Gok - Glutinous Rice Dumplings recipe.One of my Mom's favorites at dim sum.

The "fat" is from mochiko flour, or glutinous rice flour, which is the main ingredient in (you guessed it) mochi.I want hum sui gok, especially after Ah Leung was kind enough to eat some and post a picture of it in his HK homecoming topic.My mother will be visiting me shortly, and since were already doing char sui bao and Hom sui gok is always fried and it is always made with glutinous rice flour.where I eat.The mochiko is a very finely powdered glutinous rice flour.Mochiko: it takes a longer time to incorporate the flour and water because the flour is not as absorbent as shiratomako.